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Short-Rib Ragu with Bacon & Kale

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

2

slices Bacon, thick-cut

1 lb

Short ribs, boneless

1

Carrot, small

3 cloves

Garlic

1 can

Italian tomatoes, stewed

1

Onion

1 cup

Tuscan kale, packed

1 1/2 cups

Beef stock

12 oz

Gnocchi, fresh or frozen

2 tbsp

Olive oil

3 tbsp

Pecorino

1/2 cup

Red wine, dry